1 (10-ounce) package frozen spinach, thawed

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

½ teaspoon salt, divided

Coarsely ground black pepper

¼ teaspoon freshly grated nutmeg

8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)

1 cup (6 ounces) crumbled goat cheese

1 cup shredded sharp Cheddar cheese

2¾ cups 2% reduced-fat milk

8 eggs

1 to 2 tablespoons whole-grain mustard

2 teaspoons minced fresh rosemary

1 tablespoon minced fresh thyme or 1/2 teaspoon dried

 

Place thawed spinach in colander and squeeze out excess water. Chop finely.  Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.  Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.  Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.  Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

 

Yield: 10 servings

Calories: 310

Fat: 16g

Finer: 1g